Cook the pasta in a large saucepan of salted boiling water until al dente.

Step 2

Drain. Return to pan.

Step 3

Meanwhile, heat the oil and butter in a large saucepan over medium heat. Cook the onion and garlic, stirring, for 5 minutes or until soft. Add the wine and bring to the boil. Reduce the heat to medium. Add the mussels and cook, covered, for 3-4 minutes or until the mussels open.

Step 4

Use a slotted spoon to transfer the mussels to a bowl. Discard any unopened mussels.

Step 5

Add the prawns to the saucepan and cook, stirring, for 2-3 minutes or until the prawns curl and change colour.

Step 6

Use a slotted spoon to transfer to a bowl.

Step 7

Bring the wine mixture to the boil. Simmer for 3-5 minutes or until the liquid reduces by half, adding spinach in the last minute of cooking. Season with pepper. Stir in the pasta, mussels and prawns.

Step 8

Transfer to a serving platter. Sprinkle with parmesan.

To prepare your mussels, rinse them under cold running water. Use a brush or sponge to scrub the shells to remove any barnacles and sand. To remove the beard, hold the mussel firmly in one hand while pulling the beard with the other. Discard any mussels which do not close when tapped.

Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections.

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